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–+ servings
A golden-brown cottage cheese flatbread, freshly baked and full of texture with small, white lumps of cottage cheese visible, sits on parchment paper inside a baking tray, showcasing its homemade, high-protein, and low-carb qualities.

1 Ingredient Cottage Cheese Flatbread

This 1 ingredient cottage cheese flatbread recipe I whipped up is like the viral cottage cheese flatbread that’s been all over TikTok, but with my own tips for you!
Yes, it doesn't taste like traditional bread but it's a great replacement if you are following a carnivore diet, gluten-free diet, keto diet or high protein diet. It's great source of protein, made with simple ingredients

Recipe Link:

https://coachrallyrus.com/keto-recipes/1-ingredient-cottage-cheese-flatbread/

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Nutrition

Serving: 1slice | Calories: 51.5kcal | Carbohydrates: 1.8g | Net Carbs: 3.8g | Protein: 5.8g | Fat: 2.3g | Saturated Fat: 0.9g | Sodium: 165.4mg | Potassium: 54.6mg | Fiber: -2g | Sugar: 1.4g | Vitamin A: 73.5IU | Calcium: 43.6mg | Iron: 0.04mg
Prep Time 1 minute
Cook Time 30 minutes
Servings 4 slices
Calories 51.5kcal
Author Rally Rus

Ingredients

  • 1 cup full-fat cottage cheese
US Customary - Metric

Instructions

  • Preheat your oven to 380°F (200°C).
  • Grab a sheet of parchment paper and plop a cup of cottage cheese right in the middle.
  • Gently level the cheese and shape it into your desired flatbread form.
  • Bake for 20-30 minutes to golden brown color. Keep an eye on it around the 20-minute mark – all ovens are different!

Notes

  • Crisp or Smooth? For a crisper edge, skip the blitz. For a smoother texture, give it a whirl in the food processor or an immersion blender. But if you’re craving that smooth, creamy texture, give the cheese a quick blitz in the food processor first. I’ve tried both, and honestly, they’re both delish.
  • Wrap it Up Warm: If you’re in the mood for a cottage cheese wrap, make sure to shape it while it’s still warm. Otherwise, it’s perfect for stacking up your favorite sandwich toppings like a sandwich wrap.